Ingredients

  • Serves 2
  • 2 tbsp vegetable oil

    2 eggs

    360g cold cooked jasmine rice (2 rice bowls)

    4 cloves garlic

    1 small yellow onion

    10g spring onion

    150g cooked crab meat

    1 tbsp light soy sauce

    2 tsp light fish sauce

    ½ tsp fine white pepper

    ¼ tsp white sugar

     

    Sauce:

    1 clove garlic

    2 red bird’s eye chilli

    1 tbsp fish sauce

    1 tsp fresh lime juice

     

    Garnish:

    2 small cucumbers

    1 lime

    10g spring onion – bottom 4-inches only

     

Khao Pad Poo (Thai-style Crab Fried Rice)
Recipe Courtesy of
Aja Ng

Khao Pad Poo (Thai-style Crab Fried Rice)

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The next time you have leftover rice, give this Thai-style crab-studded fried rice, the Bib Gourmand awarded dish on Michelin Guide a go! It’s a go-to order at any street food stall in Thailand, and surprisingly easy to make. In a hot oiled pan, throw in the rice and break up the grains with fast, rapid stirs of the spatula. Then, toss in sweet crabmeat, chopped spring onions, sizzling garlic, a splash of savoury fish sauce and sharp lime juice (some use vinegar, too). If you're feeling extra hungry, we'd recommend bubbling up an egg in the same pan.
  • Easy
  • 10 min
  • 8 min
  • 5 min
  • 9 steps
  • 18 Ingredients
  • Easy
  • 9 steps
  • 18 Ingredients
  • 10 min
  • 8 min
  • 5 min

Directions

  1. Chop and Slice

    • First, roughly chop the garlic, thinly slice the onions and cut the spring onion into ¼ inch lengths.

    • For the rice – mix the light soy sauce, fish sauce, white pepper and white sugar together in a small bowl.

    • For the sauce – roughly chop the garlic, slice the bird’s eye chilli and place in a sauce bowl, then add the fish sauce and lime juice.



  2. Start frying!

    • Heat the oil over high heat in a wok or medium frying pan.

    • When hot, break in the eggs and allow to fry for 20 seconds before breaking the yolks. After 10 seconds, add the rice, garlic and onions, on top of the egg and begin to toss and stir breaking up any clumps.

    • After 1 minute, add the sauce and continue to toss and stir for 30 seconds.

    • Now add ½  the crab, toss for another 30 seconds and remove from heat.

    Start frying!


Arrange & Serve!

  • Dish the rice onto a serving platter and top with the remaining crabmeat. 

  • Add the cucumber, spring onions and lime on the side and serve with the sauce

Arrange & Serve!
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    Ingredients
    • Serves 2
    • 2 tbsp vegetable oil

      2 eggs

      360g cold cooked jasmine rice (2 rice bowls)

      4 cloves garlic

      1 small yellow onion

      10g spring onion

      150g cooked crab meat

      1 tbsp light soy sauce

      2 tsp light fish sauce

      ½ tsp fine white pepper

      ¼ tsp white sugar

       

      Sauce:

      1 clove garlic

      2 red bird’s eye chilli

      1 tbsp fish sauce

      1 tsp fresh lime juice

       

      Garnish:

      2 small cucumbers

      1 lime

      10g spring onion – bottom 4-inches only

       

    Nutrition
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